Line Cook turned Sous Chef with 8+ years of experience in both Boutique Hotel and restaurant culinary environments. Skilled in preparing large volumes of food with both grace and efficiency. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
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Southern Chef with 8years professional culinary experience in complicated, high volume environments. 5+ years experience in catering high volume events. 4 years of kitchen management experience with 20+ employees. I strive on hospitably creating the best product in the area while having food costs to a minimum. Utilizing every aspect of food along the way.Talented with a strong background in Southern/French Cuisine with a love for plating. I am a driven professional and have a passion for what I do.
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